If you’re surprised that an eatery as refined as the café would host a whole-hog supper, you must not be familiar with Boulud’s intrepid sous chef, Jimmy Strine.

Pork master: sous chef Jimmy Strine.

A master of smoked meats and snout-to-tail cookery, Strine, a “makin’ bacon” trucker hat firmly in place, has been a repeat contestant at Cochon 555, the traveling pork fest that has become a hot ticket from across the bacon-loving land.

Friday’s porcine feast promises to be an adventure told in four nuanced, hog-centric courses.

Bonus: Each course will be paired with wines selected by Café Boulud’s outstanding sommelier, Mariya Kovacheva.